Ingredients
Contains: Gluten, Egg, Celery
Allergen info is best-effort — please verify yourself.
Nutrition
Per serving
- Calories
- 389
- total 1555.8
- Protein
- 30.7 g
- total 122.8 g
- Carbs
- 38.6 g
- total 154.3 g
- Fat
- 11.7 g
- total 46.9 g
Estimated · based on 11 of 13 ingredients
Method
- 1
- olive oil2 tbsp
- onion1
- carrot3
- celery stalk3
Soften the vegetables — Heat the olive oil in a large pot and soften the onion, carrot, and celery for 8 minutes.
- 2
- garlic3
Add the garlic — Stir in the garlic and cook for 1 minute until fragrant.
- 3
- chicken stock1½ l
- chicken breast400 g
- bay leaf2
- dried thyme1 tsp
Simmer the chicken in stock — Pour in the chicken stock, add the whole chicken breasts, bay leaves, and thyme, and season. Simmer gently for 15 minutes until the chicken is cooked through.
- 4
- chicken breast400 g
Shred the chicken — Lift out the chicken, shred it with two forks, and return it to the pot.
- 5
- egg noodles150 g
- fresh parsley3 tbsp
Cook the noodles — Add the egg noodles and simmer for 8 minutes until tender. Stir through the parsley and serve hot.
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